Instant Pot Mexican Black Beans and Rice–the easiest and tastiest rice ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.
Get the slow cooker version of this recipe
Instant Pot Mexican Black Beans and Rice
First off I want to say that I’ve been making the slow cooker version of these rice and beans for years and I love it so very much. I love to eat it for dinner or lunch or for a snack. I am training for a marathon right now and I had to run my longest run yet yesterday…20 miles. It was very taxing (to say the least). The only thing I felt like eating when I got home were these Mexican black beans and rice! I hobbled around the kitchen and threw everything into the Instant Pot and then took a shower. When I was done getting ready I hobbled back to the kitchen and scooped myself a bowl with a big dollop of sour cream. YUM! Recovery food. That’s what I like to call it. Oh and when my kids got home from school they ate the rest of it and then I made a second batch so we’d have leftovers for today. This is an inexpensive but filling (and somewhat healthy) way to feed your family!
It only takes about 40 minutes from start to finish in the Instant Pot and if you decided to use white rice the time would be significantly less. My favorite thing about these Instant Pot Mexican black beans and rice is how fast and easy they are! I can get everything into the pot in less than 5 minutes. I also love the sort of creamy consistency that happens. My favorite thing to do is stir a dollop of full-fat sour cream into my rice. I also love to eat my rice and beans with sliced avocado if I happen to have a ripe avocado laying around. Oh and if you have Juanitas tortilla chips crunch some of them on top. Mmmmm. I made these for dinner last night and I didn’t miss the meat. However if you want you could always serve this dish with a side of chicken. I’m thinking the Cafe Rio chicken would be perfect.
You may be interested in these other recipes…
All my Instant Pot recipes can be found here
Slow Cooker Cafe Rio Black Beans
Slow Cooker Dave Ramsey Beans and Rice
Instant Pot Cafe Rio Cilantro Lime Rice
How to make fast, no-soak beans in the pressure cooker
Instant Pot Refried Beans
What Instant Pot/Slow Cooker Did You Use?
For the Instant Pot Mexican Black Beans and Rice I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon. When I made a similar recipe in the slow cooker I used this 3 Quart Slow Cooker.
The easiest and tastiest rice ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.
- 1 (15 oz) can of black beans, rinsed and drained
- 3/4 cup brown rice
- 1 1/2 cups water
- 3/4 cup picante sauce (plus more, if needed)
- 1 bay leaf
- 1 tsp cumin
- 1 tsp garlic salt
- Lime juice
- Optional toppings: sour cream, tortilla chips, grated cheese, sliced avocado
- Place rinsed beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the Instant Pot.
- Cover and make sure valve is on “sealing.” Press the manual button and set to 22 minutes.
- When the timer beeps let the pot sit for at least 10 minutes and then release any additional pressure. Stir a bit and discard the bay leaf. Add in additional salsa to brighten it up, if needed. Scoop into bowls and top with desired toppings.
If you wanted you could make this recipe with white rice. Use 3/4 cup white rice and 1 1/4 cup water.
I used my 6 quart Instant Pot for this recipe.
- Calories: 228
- Sugar: 3 grams
- Sodium: 347 mg
- Fat: 1.2 grams
- Carbohydrates: 44.4 grams
- Fiber: 8 grams
- Protein: 9.9 grams
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